Spinach & Red Quinoa Fritatta

This is one of those easy dishes that we all love.

It's delicious, packed with good things for you and it requires minimal dishwashing.
That's an all around win.

Mine came out a tad overcooked because the timer went off while Peanut was in the bath.  The timer was going off while I just sat there watching Peanut splash and thinking of my frittata getting darker and darker.  It's ok though because it wasn't too far gone and we still loved it.  
So don't cook yours until it looks like mine!

I forgot to take a picture the night I made it and got to it just in time.
By the next afternoon, between the three of us there was this one slice left.

Peanut followed me around saying please until I gave it to him and he ate the whole slice immediately.
You can see his little fingers grabbing at it in the last picture.

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Spinach and Red Quinoa Frittata

4 cups spinach, rinsed and chopped
1 cup cooked red quinoa
1/2 small onion, diced
2 cloves garlic, minced
2 tsp extra virgin olive oil
8 eggs
1/4 cup whole milk
1 1/2 cup grated jarlsberg
1/2 cup grated parmesan
Pinch salt and pepper

Preheat the oven to 350°.

Heat your olive oil in a large oven proof skillet.
If you don't have an oven proof skillet don't worry.
Saute the onions until translucent, add your spinach and garlic and stir until wilted.
Add the cooked quinoa and mix.

In a large bowl beat the eggs and milk.
Stir in the cheese, salt and pepper.

Pour the egg mixture over the spinach mixture and stir gently.
Place the pan in the oven.
If your pan is not oven-proof then transfer the mixture to a sprayed casserole dish.

Bake for about 15 minutes until the frittata is puffy and golden.
Keep an eye out, cooking time will vary depending on the size of the pan/dish.
If you are unsure a tester placed in the center should come out clean.


  Picnik collage

-You could easily make this in muffin tins for your little
-Change out the quinoa for a different grain
-Try this with cheddar instead of gruyere
-Use different vegetables, just remember to cook them first

Refrigerate for up to 3 days or freeze for up to 3 months

Eggs are a fantastic source of protein and contain all 9 essential amino acids as well as choline, lutein, riboflavin, vitamin B12, selenium and lots of other vitamins and minerals.

Spinach has lots of calcium, selenium, magnesium, folic acid, iron and vitamins A, C, D and K (which helps your body absorb calcium).

Quinoa is not actually a grain but a seed and is packed with protein and essential amino acids.
It's far more nutritious than rice and has more calcium, phosphorus, magnesium, potassium, copper, manganese, fiber and zinc than many other grains.

Cheese is a great source of calcium, magnesium, zinc, folate, selenium and vitamins A, E, K and D.

Apple & Parsnip with Cinnamon

Up until the last couple of weeks Peanut has always chosen vegetables over fruit.

He would rather have green beans than bananas or pears.
All of a sudden a few weeks ago he no longer wanted to eat straight veggies.  
Veggies in things is no problem.  Even if its a dish of 99% veggies its fine.

It got me thinking about how every parent seems to go through phases of sneaking veggies into their kids food.  If I think I can get away with it, I add vegetables.

Parsnips look like white carrots, are sweeter in flavor and have a unique spiced flavor.
I always think cinnamon and cardamom when I taste them.
All of this makes them perfect to pair with apples.

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Apple & Parsnip with Cinnamon

6 small apples, peeled, cored and cut into wedges
4 small parsnips, peeled and cut into chunks
1/4 teaspoon cinnamon

In your steamer place the parsnips on bottom and apples on top and steam until fork tender,
about 8 minutes depending on their size.
Remove from the steamer reserving cooking liquid.

Mash or puree to the desired consistency adding liquid if needed.
Mix in the cinnamon and Enjoy!

-Bake the apples and parsnips instead, intensifying their sweetness.  
Be sure to cover the dish to retain moisture.
-Add a bit of orange juice to brighten it up
-Mash with potato
-Mix into oatmeal or other grains

-For adults:  serve as is or leave out the cinnamon and turn this into a soup by adding chicken stock, a few tbs of butter and a dash of cream

Refrigerate for up to 3 days or freeze for up to 3 months

Parsnips are rich in vitamins A, C & E, fiber, folate, manganese, copper, potassium and magnesium.

Apples have lots of fiber, vitamin C, beta-carotene, riboflavin, thiamin, potassium, phosphorus and calcium.

Spinach Pesto


We like pesto of all kinds around here.  Basil, cilantro, carrot greens, we eat it all.
I use it in eggs, as a spread, with pasta, grilled cheese, you name it.

We were at a party and Peanut kept eating all my spanakopita, then a few days later I saw a version of spinach pesto on pinterest.  I seemed like a sign to me.

Peanut loves his greens but I'll use any excuse to add spinach to their diets anyway.

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Spinach Pesto
2 cups spinach
1/2 cup basil
1/4 cup feta cheese
1/4 cup cashews
1 clove garlic
2 teaspoon lemon juice
1 teaspoon lemon zest
3 tablespoons extra virgin olive oil

Place everything in your food processor and puree.
Notice that I started in a blender and ended up transferring to my food processor :)

-Serve this on pasta or mix it in your eggs
-Add to a little mayo or hummus for a nice spread
-Try this with different nuts like walnut, pecan, pine nuts, almonds, etc
-Use walnut or other healthy oils
-Use parmesan or asiago cheese

Refrigerate for up to a week or freeze for up to 3 months.

Spinach has lots of calcium, selenium, magnesium, folic acid, iron and vitamins, A, C, D and K (which helps your body absorb calcium).  Spinach is fantastically good for you.

Feta is lower in fat than most cheeses and is a great source of calcium.

Cashews are high in monounsaturated fat (the healthy kind) as well as being rich in magnesium, calcium, phosphates, potassium, copper and selenium with a good dose of protein and fiber.

Extra Virgin Olive Oil is also mainly monounsaturated fats (the healthy kind of fat) as well as being high in vitamins A, D, K and E.
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